Chocolate Banana Split Cupcakes Recipe
Chocolate Banana Split Cupcakes Recipe photo by Taste of Home

Chocolate Banana Split Cupcakes Recipe

Publisher Photo
My mom often made these cute cupcakes when I was young. They go over just as well now when I bake them for our three children. My husband and I raise grain and cattle-and in my spare time, I enjoy needle crafts, woodworking and reading.—Lorelie Miller, Benito, Manitoba
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 12 servings

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup mashed banana (about 1 medium)
  • 1/2 cup butter, melted
  • 1/4 cup buttermilk
  • 1 egg, lightly beaten
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup chopped walnuts
  • 2 milk chocolate bars (1.55 ounces each), broken into squares, divided
  • FROSTING:
  • 1-1/2 cups confectioners' sugar
  • 1 tablespoon butter, melted
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 to 2 tablespoons milk
  • 12 maraschino cherries with stems

Nutritional Facts

1 serving (1 each) equals 292 calories, 13 g fat (6 g saturated fat), 42 mg cholesterol, 177 mg sodium, 42 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the banana, butter, buttermilk, egg and vanilla. Add to the dry ingredients; stir just until combined. Fold in walnuts. Place 1 tablespoon of batter in each of 12 paper-lined muffin cups. Top each with one candy bar square. Fill cups two-thirds full with batter.
  2. Bake at 350° for 20-25 minutes or until a toothpick inserted in the cupcake comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. In a large bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve a spreading consistency. Frost cupcakes. In a microwave, melt the remaining candy bar squares; drizzle over frosting. Top each cupcake with a cherry. Yield: 1 dozen.
Originally published as Chocolate Banana Split Cupcakes in Country Woman January/February 2003, p29

Nutritional Facts

1 serving (1 each) equals 292 calories, 13 g fat (6 g saturated fat), 42 mg cholesterol, 177 mg sodium, 42 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Chocolate Banana Split Cupcakes

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 20, 2013

"I love the banana taste!!!!"

MY REVIEW
Reviewed Mar. 15, 2011

"I have a very similar recipe and they are SO delicious!!!In short,my recipe calls a regular yellow cake mix,for copped cherries,mashed bananas,and 1/2 cup mini semi sweet chocolate chips.The frosting is regular vanilla frosting mixed with marshmallow cream(SO GOOD!).And they are my favorite to decorate too because they turn out so beautiful!!I highly recommend this recipe no matter how you make it!!!"

MY REVIEW
Reviewed Feb. 14, 2011

"This recipes was so good. I just made it last night for my son's Valentine's day party today and for my Valentine's Day boy's birthday. They all loved it. I loved it."

MY REVIEW
Reviewed Dec. 5, 2010

"Delicious!"

MY REVIEW
Reviewed Aug. 24, 2009

"These were a big hit. I ran out of the candy bar and used 4-5 milk chocolate chips instead. This melted better so I think I will always use this substitution. Delish!"

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